Donderos' opens second location at Botanical Garden

By Joe VanHoosejoe.vanhoose@onlineathens.com – published Sunday, December 11, 2011

Donderos’ Kitchen built its reputation on Milledge Avenue as a place to stop in and grab a quick international lunch on the go. While the home-turned-restaurant has a dining room and picnic tables, many regulars still order takeout.

Those diners may want to slow down and dine in at the restaurant’s second location inside the State Botanical Garden of Georgia visitor center.

Much like the original location, the new Donderos’ offers food that is packaged daily and ready to pick up. But the garden views from the café will lead restaurant-goers to eat onsite.

“This spot lends itself to picnic food,” said Donderos’ Manager Andrew Pearson. “If you have time, this is a great place to come and have a cup of coffee or tea or have lunch or even use a table as your office.”

The café has moved from downstairs to the main level on the edge of the visitor center’s main room, which features towering glass walls and ceilings and several indoor plants and trees. Pearson was familiar with the space – the Donderos' team regularly caters meetings and weddings at the garden.

Because there is no full kitchen, the Donderos’ staff on Milledge prepares all the food daily and ships it over to the garden before it opens at 10 a.m.

Hummus, sesame noodles and parfaits are staples on the menu, as are sandwiches like chicken salad, Pimento cheese and ham and Swiss on rye. In addition, the café also sells baked goods, coffees and loose leaf teas from California.

“We make everything at the mother ship and cart it on down here,” Pearson said. “We’ll have different salads and soups everyday.”

Donderos’ won a bid for a five year lease at the Botanical Garden. The catering company and restaurant was on a short list, said William Tonks, the garden’s facilities director.

“They submitted what we thought was a really good menu,” Tonks said, “but they also had a really creative approach that met the garden’s needs.”

Pearson plans to have picnic days when the weather warms up – the café will even have picnic blankets available. Down the road, Donderos’ may start a regular evening for the public to enjoy the garden’s visitor center and café after hours.

By using the downstairs kitchen, Donderos’ can also handle catering orders onsite.

“Really, the way our original restaurant works, our concept has blended in seamlessly here,” Pearson said. “It’s been great so far.”

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